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Cherry Swirled Cheesecake

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 5 hr 30 min
Category: Desserts Sub Category: Cheesecakes

what you need
  • 1 1/4 cups chocolate cookie crumbs
  • 1/4 cup granulated sugar
  • 1/3 cup butter or margarine, melted
  • 1 can (21 ounce) cherry pie filling
  • 1 teaspoon grated orange rind
  • 16 ounces cream cheese, softened
  • 1 can (14 ounce) sweetened condensed milk
  • 3 eggs
  • 1/2 cup lemon juice
  • 1 teaspoon vanilla extract
make it
Combine crumbs, sugar and butter; press mixture into the bottom of 9-inch springform pan. In blender, puree pie filling until smooth; add orange rind. In mixing bowl, beat cream cheese until fluffy. Gradually beat in milk until smooth. Add eggs, lemon juice and vanilla extract; mix well.

Pour half of cream cheese mixture into springform pan; top with 1/2 cup pie filling. Repeat layering. With knife swirl pie filling into cheese mixture.

Bake at 300 degrees F for 50 to 55 minutes or until center is set. Cool; chill. Serve with remaining cherry mixture.
Notes
** Don't use all of the "juice" from the pie filling; it will make the cherry mixture too runny.***

Add the second layer of cream cheese mixture in a swirling motion starting with the outside of the pan. This will prevent the cherry mixture from running to the sides. Have fun with the swirls, you can't mess up!
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